Cooking is a kind of practical chemistry, the deliberate transformation of natural materials into more desirable forms of nourishment. Scientists have been influencing cooks since the time of Isaac Newton, but the last decade has brought an explosion of interest in the science of cooking, and on both sides. Today restaurant chefs collaborate with chemists and sensory psychologists, and Harvard University offers a regular undergraduate course on cooking, and an associated MOOC, taught by scientists and chefs. Key to this development has been the growing importance of innovation in the culinary world.

Question everything: Science in the modern restaurant kitchen

248th National Meeting (2014)

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